November 1: Lunchbreak - Executive Chef Scott LeCompte Makes Sweet Potato Pancakes and Grilled Pork Tenderloin

CookingLifestyle and LeisureHarrah's Entertainment IncorporatedWGN

Executive Chef Scott LeCompte

Harrah's Joliet
151 N. Joliet Street
Joliet
www.harrahsjoliet.com

To purchase a copy of the cookbook:

Harrah's Entertainment Presents The Seven Stars Cookbook: Recipes from World-Class Casino Restaurants

Pork Tenderloin

Ingredients:
1 14-16 ounce pork tenderloin
to taste, granulated or fresh crushed garlic
1/2 tsp thyme
to taste, salt and pepper

Directions:
Trim the pork tenderloin of any excess fat and silver skin. Season with salt, pepper, garlic and thyme. Grill on high for 10-15 minutes until 160 degrees (medium), or desired doneness. Let rest for 3-4 minutes. Slice and serve.

Sweet Potato and Golden Raisin Pancakes
(Recipe from Seven Stars Cookbook)

Ingredients:1 Idaho potato, shredded
1 sweet potato, shredded
1/4 cup golden raisins
1/2 small red onion, sliced thin
1 egg
1 sprig fresh thyme
2 Tbs vegetable oil
salt and pepper, to taste
1 Tbs all-purpose flour

Directions:
Clean and scrub the potatoes, (peel if you desire). In a bowl, combine potatoes, onion, egg, thyme and salt and pepper. Toss in flour. In a sauté pan, heat oil over medium high heat in a non-stick pan. Spoon into pan and form small thin pancakes, and brown on both sides about 3-4 minutes. Serve with apple compote, crème Fraiche, (or Sour Cream), and Chives.

Apples

Ingredients:
2 Granny Smith apples, sliced
1 tsp vegetable oil
1 cinnamon stick
1 clove
sprig of fresh thyme
pinch of nutmeg
1/2 tsp maple syrup
1/3 cup Calvados or apple brandy
1 Tbs butter

Directions:
Heat pan and oil over medium high heat in a small sauté pan. Add apples, cinnamon, clove, nutmeg and thyme. Cook until apples begin to soften, 3-4 minutes. Add calvados or brandy, flambé and reduce by 1/3. Finish by mounting butter. Remove cinnamon and thyme. Spoon over pork.

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